This is all about Nkwobi… A Nigerian delicious evening recipe, happens to be my favorite of all evening recipes.

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Back to the topic of the day – How to make Nkwobi, one of Nigeria’s most popular evening food.

This particular delicacy stands out among other Nigerian foods, it is made at home and also in most Nigerian restaurants. “Nkwobi”, as addressed by the Igbos (a popular Nigeria ethic group) is often made and eaten in the evening in most popular Nigerian bars and restaurant.

It is improper to eat this delicious meal in the morning or afternoon.

Here is a detailed article about how to prepare nkwobi, I will even let you in on a secret about the weirdest food I have ever eaten. Actually it was a combination of nkwobi chicken, lots of rice and freshly made tomato stew.

If you are looking to make more Nigeria foods – here isHow To Make Tomato Stew
Nkwobi could be made from almost any kind of meat in Nigeria.

We have goat meat, cow tail, chicken, turkey and bush meat nkwobi, different kinds of bush meats could be used in making nkwobi which includes grass-cutter, antelope, rabbit and even squirrel in some cases.

OK, here is the image of the weirdest foods I have eaten, a combination of rice, Nkwobi chicken and tomato stew.

Preparations

Parboil the meat with every necessary ingredients (1 cube of maggi, salt, 1 bulb of onions, curry, thymes and other condiments of choice). add more water and cook till the meat is tender enough for consumption.

Pick out the meat from the pot when it is almost dried (allow the meat to get dried so the ingredients would stick to it).

Dissolve the akanwu (potash) in a cup of water and filter into a pot or mortar. a small mortar is used traditionally to make nkwobi in Nigeria but a pot is also permitted if you can’t get a mortar.

Add about 10cl of red oil and stir to get a yellowish thick solution.

Add a cube of maggi.
Add salt/pepper and ground ehu

Add the ugba and stir vigorously
Pick out the hot meat that is still cooking, allow to cool off before adding to the entire solution

stir very well, then taste and add more salt/pepper till it is as tasteful as you desire. Sprinkle the sliced utazi/onions at the top as you dish out in plates